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Pizza Sauce Nutrition Facts

34 calories in 0.2 cup

Sauce, pizza, canned, ready-to-serve
Weight Loss Rating:
Total Calories:34 calories in 0.2 cup
Serving Weight:0.2 cup = 63g ≈ 0.139lb ≈ 2.22oz
Caloric Density:0.54 calories / gram
Weight Watchers Counter:0 Weight Watchers points
 
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Calorie Sources:65% carbohydrates; 19% fats; 16% proteins
Fats:0.72 g (7 calories, 1% by weight)
Carbohydrates:5.46 g (22 calories, 9% by weight)
Proteins:1.37 g (5 calories, 2% by weight)
Alcohol:~
Water:54.63 g (87% by weight)
Fat Composition:46% saturated; 46% monounsaturated; 9% polyunsaturated
Trans Fat :~
Dietary Fiber:1.26 g (2% by weight)
Cholesterol:1.89 mg
Caffeine:~
Serving Sizes: 100 g
0.2 cup
Food Group:Soups, Sauces, and Gravies
USDA #:6152
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Vitamin A:420 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:37.80 mcg
Vitamin B-2:31.50 mcg
Vitamin B-3:894.60 mcg
Vitamin B-5:233.10 mcg
Vitamin B-6:81.90 mcg
Vitamin B-9:6.30 mcg
Food folate:6.30 mcg
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:0.01 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:7.12 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):34.02 mg
Copper (Cu):81.90 mcg
Fluoride (F):6.30 mcg
Iron (Fe):567 mcg
Magnesium (Mg):13.23 mg
Manganese (Mn):138.60 mcg
Phosphorus (P):31.50 mg
Potassium (K):0.22 g
Selenium (Se):~
Sodium (Na):0.12 g
Zinc (Zn):157.50 mcg
Cholesterol:1.89 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:5.46 g
Dietary Fiber:1.26 g
Sugars Total:1.10 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.37 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:~
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.72 g
Saturated fatty acids:0.29 g
Monounsaturated fatty acids:0.29 g
Polyunsaturated fatty acids:56.70 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:18.90 mg
Hexanoic/Caproic [6:0]:6.30 mg
Octanoic/Caprylic [8:0]:3.78 mg
Decanoic/Capric [10:0]:6.30 mg
Dodecanoic/Lauric [12:0]:12.60 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:44.10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.13 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:37.80 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:6.30 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.27 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:630 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:50.40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:6.30 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.82 g
Caffeine:~
Theobromine:~
Product Type:Pizza
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_11p
Did you know?...There is convincing evidence that low to moderate alcohol intake reduces the risk of coronary heart disease but also that high alcohol intake increases the risk of stroke.
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